Monday, 21 April 2008
have you been strudeld lately?
i have been dealing with a lot of phyllo dough lately. i was doing a programe about all kinds of strudel - from sweet to savoury and just couldnt stop!
there was the one with rucola, taleggio cheese and some fried mushrooms, the topfenstrudel (austrian quark strudel) with dried apricots that almost blew up in my oven, the apple strudel with hazelnuts, thyme and gruyere cheese... and last but not least the potato strudel with sage and ham.
a yummy little number that makes a wonderful lunch if you serve it with a fresh garden salad. easy and quite quick to make if you use ready made phyllo pastry (available in turkish speciality shops or ask your baker). if you want to make your own strudel dough, check out this recipe or simply use puff pastry.
120g phyllo pastry or homemade strudel dough
200g potatoes, peeled and thinly sliced
70g mozzarella (or grated gruyere or fontina cheese)
1 garlic, finely diced
2 tablespoons olive oil
a hand full of sage, finely diced
salt and pepper
3 slices of ham
some more olive oil to brush
heat the oven to 200 c°
mix potatoes, mozzarella, garlic, sage and oil in a bowl. season with salt and pepper.
place a clean kitchen towell on your work surface and dust with some water, then arrange your phyllo pastry onto it (make sure you get 2 layers!) and brush with some olive oil.
spread filling & ham onto pastry and roll up your strudel (make sure the edges are neatly tucked in or you filling will end up in your oven).
brush with some olive oil and bake in the middle of the oven for about 30 minutes until golden and crisp. - serve while still hot.